**Bulgogi: A Korean Barbecue Delight**
Bulgogi is a beloved Korean dish that showcases tender, marinated beef grilled to perfection. This flavorful dish is a staple of Korean cuisine and is often enjoyed during special occasions and gatherings. The secret to Bulgogi's tantalizing taste lies in its marinade, which typically includes soy sauce, sesame oil, garlic, ginger, green onions, and a touch of sweetness from brown sugar or honey. Once marinated, the beef is thinly sliced and grilled, resulting in a smoky, slightly charred exterior and a juicy, succulent interior. Bulgogi is traditionally served with a variety of side dishes, such as rice, lettuce wraps, and a spicy dipping sauce. It's a versatile dish that can be enjoyed on its own, as a main course with rice, or as an ingredient in other dishes like bibimbap.
This article presents a collection of Bulgogi recipes that cater to different preferences and dietary restrictions. From classic Bulgogi made with beef to lighter variations using chicken or tofu, these recipes offer a range of options to satisfy every palate. Each recipe provides step-by-step instructions, ensuring that even novice cooks can create this Korean barbecue delight in their own kitchens. Whether you're looking for a traditional Bulgogi experience or a healthier alternative, this article has a recipe that will tantalize your taste buds and transport you to the heart of Korean cuisine.
BEEF BULGOGI
Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade.
Provided by Tenny Sharp
Categories World Cuisine Recipes Asian Korean
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 12.4 g, Cholesterol 27.2 mg, Fat 13.2 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 3 g, Sodium 1157.4 mg, Sugar 8.3 g
BULGOGI
I first made this peppery beef with a recipe from my boss, who lived in Korea in the 1950s. Freeze the ribeyes and slicing's a cinch. -Linda McCane, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Freeze steaks until firm, about 30 minutes. Cut steaks crosswise into 1/4-inch slices. Sprinkle with sugar; place in a large resealable plastic bag. Add soy sauce, oil. sesame seeds, garlic, pepper sauce and pepper flakes; seal bag and turn to coat. Refrigerate 4 hours or overnight., Thread beef onto 10 metal or soaked wooden skewers; discard any remaining marinade. Grill beef, covered, over medium heat 4-5 minutes on each side or until beef reaches desired doneness. If desired, sprinkle with green onions.
Nutrition Facts :
BULGOGI (KOREAN BARBECUED BEEF)
Provided by Food Network
Time 1h35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Score the meat, if necessary, and place between two pieces of plastic wrap, pound lightly with meat pounder, lightly, to tenderize. Slice the meat on the diagonal into thin strips. Place the meat in a shallow non-reactive baking dish. In a large bowl combine the marinade ingredients and pour them over the meat, mixing well. Cover and marinate in the refrigerator for 1 to 2 hours. Preheat the grill. Remove the meat from the marinade. Over high heat grill for 1 to 2 minutes on each side, until meat is nicely browned. Alternately, the meat may be cooked in a very hot frying pan. Wrap a few pieces of beef in a lettuce leaf and all or any of the garnishes. Eat at once.;
- Julienned scallions mixed with chopped red leaf lettuce, red pepper flakes, sesame oil, soy sauce, rice vinegar, black pepper .
- Daikon julienned with vinegar, pickled radish, carrot, julienned .
BULGOGI (BARBECUED BEEF)
Steps:
- With the back of a knife, pound each slice of beef lightly to tenderize it. In a bowl combine the remaining ingredients. The mixture should have thick consistency. Add the marinade to the meat and mix well with your hands, making sure each piece is coated. Cover with plastic and let sit for at least 1 hour.
- Cook the beef in one layer on a tabletop hibachi. The meat should be well done, and the outside caramelized. In a bowl, combine sugar and kochujang. Pour sesame oil over the mixture. Serve the beef with green leaf lettuce and the kochujang mixture.
BULGOGI (MARINATED GRILLED BEEF)
I got this recipe form an old Korean woman that liked our family. Out of all her recipies this was my family's favorite.
Provided by Kevin Callison
Categories Meat
Time 2h2m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Slice onion.
- Mix all sauce ingredients in a large bowl.
- Put beef, onion and mix well.
- Let stand 1-2 hours in refrigerator to marinate.
- Adjust sweetness and saltiness with more or less sugar and soy sauce.
- The best taste is achieved when it is grilled on a charcoal.
- You can also cook it on frying pan or broiler.
EASY BULGOGI (KOREAN BBQ BEEF)
Most Bulgogi recipes call for crushed pear. This is for tenderizing the meat. My boyfriend's Korean mother says Coca-Cola® can also be used for the same purpose. This recipe uses very thin-sliced meat so tenderization isn't necessary. Sugar is used instead.
Provided by KDC860
Categories World Cuisine Recipes Asian Korean
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
- Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 10.2 g, Fiber 0.5 g, Protein 21.4 g, SaturatedFat 2.9 g, Sodium 844.2 mg, Sugar 8.1 g
GRILLED KOREAN BULGOGI BEEF
I say "bulgogi", you say "pul-kogi". Truthfully, I'm not really sure how you're supposed to say it but, no matter how you say it, it's tasty. Apparently 'Bulgogi' translates as 'fire-meat' in Korean. The flavour in this dish but it's definitely not 'subtle'. You know you've had something to eat after you've had it - lots of salt, garlic and soy combine for mega-umami! I did NOT include the overnight marinating. Enjoy!
Provided by Nif_H
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all marinade ingredients. Add the sliced beef and marinate overnight in the fridge.
- Grill quickly at high heat. The beef cooks very fast when it's sliced thin so don't wander away. It only takes a minute or 2 on each side!
- Serve over noodles or rice or over greens for a delicious, Asian-style salad.
Tips:
- To make the best bulgogi, use high-quality thinly sliced beef. Rib eye, sirloin, or flank steak are all good choices.
- The marinade is key to bulgogi's flavor. Be sure to use a combination of soy sauce, brown sugar, garlic, ginger, and sesame oil. You can also add other ingredients like green onions, carrots, or mushrooms.
- Marinate the beef for at least 30 minutes, but no longer than 24 hours. This will give the meat time to absorb the flavors of the marinade.
- When cooking bulgogi, use a hot grill or pan. This will help to sear the meat and lock in the juices.
- Cook the bulgogi for just a few minutes per side, or until it is cooked to your desired doneness.
- Serve bulgogi with a variety of sides, such as rice, noodles, vegetables, or kimchi.
Conclusion:
Bulgogi is a delicious and versatile dish that can be enjoyed by people of all ages. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.
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